Heat 1 tablespoon olive oil in a large pot, over medium high heat. Add fresh cremini mushrooms and sauté, until cooked (7 minutes). Add porcini and cook 1 minute longer. Remove mushroom mixture from pot and set aside. Heat 1 tablespoon olive oil in pot, over medium high heat. Add shallots and thyme and cook until tender (4 minutes). Add rice and mix to coat with shallot mixture. Add wine and cook until evaporated, stirring often. Remove roasted garlic pulp from bulb and mash into a paste. Add garlic paste to pot. Mix well. Add chicken broth and bring to a boil. Reduce heat to medium and cook until rice is creamy (20 minutes) Taste rice to ensure its cooked through. Add mushroom mixture, spinach, blue cheeses, and walnuts. Add salt and pepper to taste. Serve.
If desired garnish with shredded Parmesan cheese.
Servings: 6

Nutritional Information Per Serving:
Calories 340, Calories From Fat 25%, Protein 15g, Carbohydrate 47g, Cholesterol 6 mg, Sodium 1052 mg